Epaule de Mouton Farcie (Lamb Shoulder Stuffed)

Ingredients

• 4 pounds boned shoulder
• 1% pound sausage meat
• 1 teaspoon chopped onion
• 2 tablespoons butter
• 1 teaspoon chopped parsley
• salt
• pepper

Method

1. 1

   Have butcher bone shoulder leaving same unrolled.

2. 2

   Fill the center with stuffing made by combining sausage meat, onion, parsley, salt, and pepper, rolling and tying securely.

3. 3

   Brown the meat in melted butter.

4. 4

   Add 1 cup of water, cover, and place in a 300 degrees oven.

5. 5

   Cook for 2.5 hours, adding a little water from time to time so meat will not be too dry.

6. 6

   Serve sliced garnished with sprigs of parsley.

As published

This recipe was extracted from Waldensian cookery (1957), page 15. The excerpt below is the record exactly as published.

EPAULE DE MOUTON FARCIE (Lamb Shoulder Stuffed) 4 pounds boned shoulder 1% pound sausage meat 1 teaspoon chopped onion 2 tablespoons butter 1 teaspoon chopped parsley salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.